Peach Cake

Peach Cake
Peaches at every road side stand and in every grocery store, I found this recipe for a different, wonderful, sweet cake that will leave your friends begging for the secret (it is the peaches rolled in flour!). So I thought I would give it to my friends at The Daily Lily. Enjoy and share.

2 cups plain flour, divided
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, well beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups fresh peaches, chopped
1/2 cup chopped nuts
Whip Cream

Combine 1 1/2 cups flour, soda, salt & cinnamon. In another bowl mix eggs, sugar and oil; beat until smooth. Add flour mixture and beat at low speed with mixer until just blended. Use remaining 1/2 cup flour to coat peaches and nuts; fold into batter. Pour batter into a 13 X 9 X 2 inch pan sprayed with Pam. Bake at 375 degrees for 50 minutes or until cake tester comes out clean. Cool Continue reading “Peach Cake”


Roses: Good Food?

If you would like to add some variety to your diet try this:
Does anyone have any good recipes for these?

Flower Power

Eating flowers may seem strange at first, but really people have been doing it since ancient times. They belong to an old heritage of recipes – used in flower waters for flavoring cakes, or for adding delicate flavors to jams and jellies. Today we use them in teas or as a garnish for desserts. Flowers can provide a stunning visual enhancement in leafy green salads and add decidedly bold or subtle flavors to many dishes.

Before you nibble, please remember that not all flowers are edible! If not purchasing flowers marked as edible in produce departments or farmer’s markets, always check your flower selections with a botanical authority before eating. Don’t eat flowers purchased from florists and, in many cases, even wildflowers. Unless labeled as “organic,” the Continue reading “Roses: Good Food?”

Blueberry Crumb Pie

Enjoy a cold day with the warmth of a great, fun, easy to make blueberry pie!!!!

1 cup sugar
1 8 ounce sour cream
3 Tbsp. plain flour
1/8 tsp. salt
4 cups blueberries
1 unbaked deep dish pie crust
1 Tbsp. sugar
1/4 cup of fine dry bread crumbs
1 Tbsp. sugar
1 Tbsp. margarine (melted)

Combine first 4 ingredients; stir well. Place blueberries in pastry shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over this. Combine bread crumbs, tablespoon sugar and margarine; sprinkle over top. Bake at 375 degrees for about 45 minutes or until pie is firm. Serve topped with cool whip or ice cream.
ENJOY! Continue reading “Blueberry Crumb Pie”

Gary’s cooking class

Gary’s cooking class
Just last week I attended a cooking class given to me as a Christmas present by Christopher and Tammy. I learned some new things. Now to all of you people out there that cook all the time these things may not be new.
I learned that unless you buy your seafood straight from the pier that you get fresher deep-sea fish frozen than thawed in the store. I discovered what a traditional demiglace is along with what to do with a puff pastry. I learned that you don’t have to cut your carrots and potatoes into nice 3/4” cubes to cook them. And you can just guess at how much a pinch of spice is and you don’t have to measure everything exactly. I was told something about which apples are good to bake. The only name I can remember is Granny Smith. Just use nice firm hard apples they won’t mush up when you bake them. I also learned what to do with Continue reading “Gary’s cooking class”

Caramel Apple Pound Cake

If you haven’t already had enough goodies for the Holidays, take a little time and not much effort and try this one. I don’t think you will be disappointed.

Caramel Apple Pound Cake

3 cups sugar
1 1/2 cups Crisco oil
3 eggs
3 cups plain flour
1 tsp. baking soda
1/2 tsp. salt
3 cups chopped apples
1 cup chopped walnuts or pecans

Mik oil, sugar and eggs. Sift flour with soda and salt; add nuts and apples to flour and add gradually to other mixture. Pour into prepared tube pan and bake at 325 degrees for 1 hour and 15 minutes.

Caramel Topping

1/2 stick margarine
1/2 cup milk
1 cup brown sugar

Cook sugar and margarine until smooth. Add milk and cook until thick. Drizzle over cake.

Continue reading “Caramel Apple Pound Cake”

Great chili

Great Chili

Great chili for when the fall chill arrives:

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
1 stick celery, sliced
1 lb lean ground beef
2 teaspoons chili powder
Pinch of cayenne pepper
1 tablespoon chopped oregano
13 (oz) can crushed tomatoes
2 table spoons tomato paste
1 teaspoon soft brown sugar
1 tablespoon red wine vinegar or cider vinegar
13(oz) can red kidney beans, drained and rinsed

1. Heat oil in a large, heavy based pan. Add the onion, garlic and celery and, stirring, over medium heat for 5 minutes, or until softened.
2. Add the ground beef and stir over high heat for 5 minutes, or until well browned. Add the chili powder, cayenne and oregano. Stir well and cook over medium heat for 5 minutes.
3. Mix in the tomatoes, tomato paste and 4 (oz) of water. Simmer for 30 minutes, stirring now and then.
4. Add the sugar, vinegar Continue reading “Great chili”